|Me making fruit bars, Lucille Ball style.|
Apologies for sporadic posts, I have been busy with a couple of new projects. A book on my favourite condiment of all time - Ketchup; an E-book guide to etiquette and manners, and the other is a gluten-free snack bar I hope to launch before the end of the year. I do love a challenge and if all or none of them work out, I'm really enjoying the process.
The book on manners has been brewing for quite a few years now, the catalyst being a recent disastrous business meeting. Six ( youngish ) grown-ups conducting a tech start-up marketing meeting with no idea how to make each other comfortable, awkward handshakes, mumbled introductions, it made this old fart cringe watching. A basic idea of etiquette, even in tech-type "new" industries,would have made such a difference to the atmosphere and the outcome of the meeting.
Having worked in the hospitality industry for a long time, good, no GREAT manners are the key to any successful service based business. Great food is often spoiled by staff being
inattentive and lacking in knowledge. A lot of guests don't know how to be served.
Both of those things come under the umbrella of bad manners, 99% of the time, the restaurant owner's bad manners for failing to hire and train the right staff. And although "the customer is always right" Sometime they're not. Anyway I will save my puffed-up-ness for the book.
I could really re-name this blog All Things Tomato UK, if anyone had a view of my kitchen at the moment. I bought 2 cases of tomatoes from the market ( the smell is amazing! ) and am busily experimenting with different recipes, in the valiant hope that I can pass the best on on to you gentle reader.
Something that makes me laugh, is the snootiness regarding one of the worlds most popular condiments , check out number 4 too!, a lot of chefs will not allow it anywhere near their food but use it liberally out of sight, after hours.
I'm trying this one from The Guardian first.
(makes about 2½ litres)